Mango and banana pie
12 servings
120 minutes
Mango and banana pie is a delicate and fragrant treat that combines the exotic sweetness of mango with the soft texture of bananas. This recipe, while inspired by Russian cuisine, carries Eastern motifs through the use of almond and coconut flour, creating a light and airy dough structure. Mango gives the pastry a sunny hue, while bananas enhance its rich flavor. Traditionally served with tea, this pie is perfect for cozy home evenings. It's easy to prepare: the dough is layered with fruits and then baked until golden brown. After cooling, it's decorated with mango pieces, making the dessert not only tasty but also aesthetic. It's a wonderful treat for those who appreciate the harmony of fruity notes in baking.
1
Put the mango in a colander and let it drain.
- Canned mango: 1 jar
2
Peel the bananas.
- Bananas: 4 pieces
3
Slice the bananas into rounds.
- Bananas: 4 pieces
4
Mix almond flour and coconut flour.
- Almond flour: 1 glass
- Coconut flour: 2 tablespoons
5
Mix eggs and sugar and thoroughly combine with flour.
- Chicken egg: 3 pieces
- Caster sugar: 1 glass
6
Spread half of the dough on a parchment-lined baking sheet.
7
Place banana slices on the dough.
- Bananas: 4 pieces
8
Place pieces of mango on top.
- Canned mango: 1 jar
9
Spread the remaining dough on top.
10
Place in a preheated oven at 180 degrees for 1 hour.
11
Remove from the oven and let cool. Garnish with pieces of mango for serving.
- Canned mango: 1 jar
